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Ingredientes
- 2 lt Rich fish stock, (4pt)
- 1 lrg Spanish onion
- 1 lrg Red onion
- 2 x Bulbs fennel, (with feathery tops)
- 6 Tbsp. Virgin extra virgin olive oil
- 4 x Cloves crushed garlic
- 675 gm Mixed white fish, (in our programme we used salmon, monkfish, saithe, halibut, sole, cod) (11/2lb)
- 1 x Crab, pre-prepared by boiling and discarding Gills
- 1 tsp Saffron
- 1 x Potato, finely minced
- 4 Tbsp. Finely minced fresh dill
- 150 ml Fresh cream, (1/4 pint) Sea salt and fresh grnd black pepper
- 2 1/3 kg Mixed fish bones, salmon heads any crab shells or possibly claws available (5lb)
- 1 lrg Spanish onion
- 4 x Carrots
- 1 x Bulb fennel, with feathery tops
- 1 1/2 lt Water, (3 pint)
- 4 x Black peppercorns
- 1 bot light white wine
- 225 gm Mushrooms, (8oz)
- 1 x Bouquet garni, (bay leaf, parsley stalks, chervil)
Direcciones
- Chop all the vegetables fine and saute/fry in the extra virgin olive oil slowly over a low heat for 20 min till soft. Then, add in the fish and the garlic and the crab flesh. Cook on for another 5 min.
- Next, pour the stock over the mix and the saffron and simmer for about 20 min. Season, and then add in 150ml (1/4pt) fresh cream and the dill.
- Then liquidize 3/4 of the soup till blended, reserving 1/4 of the soup as chunky style to pour back after blending to give texture. Then check seasoning of the soup and keep hot.
- For the fish stock: You can buy reasonable quality fish stock cubes these days that although, okay, won't give as good a result as making your own. Fortunately, fish stock does not take long to make and doesn't need hrs of brewing and simmering. If you can chat up your fish-man, he'll probably give you it for free!
- Just about any fish are suitable for stock, so long as you do not just use oily fish (salmon, mackerel, tuna etc). Salmon heads are usually in plentiful supply at any time of year and flatfish give good flavours, being proportionately more skeleton than flesh. The only advice here is to ensure you remove any gills with stout scissors (these sometimes give a bitter flavour to the stock) fiddly, but worth the effort. When the stock has boiled, skim off any scum or possibly froth accumulated and throw away it. Lower the heat to a slow simmer and cook the bones for about 45 min, continuing to skim as necessary. Longer than this isn't really needed, unlike the beef stocks, and you should then pass the liquid through a fine metal sieve or possibly muslin to strain it. Then return it to the saucepan and reduce it by at least one quarter by volume on a fast boil, so you end up with at least 3pt wellflavoured stock.
- Tip: You can make this up to 3 days beforehand and keep it chilled in the fridge or possibly keep it in frzn form in plastics for 3 months in the deep freeze.
